4 oz Semisweet chocolate 3 1/2 c Sifted confectioners’ sugar
— chopped in small pieces — (1 lb.)
6 tb Unsalted butter 1 tb Pure vanilla, cognac, or
4 tb Heavy cream -cognac vanilla
Combine chocolate and cream in a heavy bowl over simmering water. Beat
until chocolate melts and the mixture is smooth.
Remove from heat and add to the confectioners’ sugar in a mixer or
processor. Add vanilla; mix thoroughly.
Spoon into a buttered 8″ square pan. Refrigerate until it is set, at
least several hours or overnight. Cut into squares. Store in a
tight tin box and keep refrigerated.
Yield: About 1 1/4 pounds.
To make truffles: When the ganache has cooled enough to handle, form
the mixture with 2 teaspoons or your fingers into small balls. Roll
in cocoa or finely ground pecans. Store in refrigerator.
To the wise:
Yields
1 batch